Rose bean paste zongzi

1. Collect the edible roses that bloom on the same day in the morning.

2. Remove about 200 grams of petals by drying them with water.

3. Add an equal weight of 200 grams of white sugar.

4. Add 30 grams of lemon juice and knead the petals until soft.

5. The kneaded rose petals are bottled for later use, and a layer of white sugar is added to the surface. They can be stored at room temperature for six months and can be replaced with rose sauce purchased online.

Soak the red beans for 6 hours, then cook until soft and tender.

7. Mash the soft and rotten red beans in a blender.

8. Put 160 grams of soybean oil, 400 grams of white sugar, and 300 grams of rose sauce into a wok, and stir fry the white sugar until it melts.

9. Add the prepared red bean paste and stir fry for about an hour.

10. Stir fry until the rose bean paste does not stick to the pan, do not use a spatula, hold it in a ball and let it cool in the pan for later use.

11. Soak glutinous rice for at least 4 hours, filter out the water, add 50 grams of white sugar per kilogram of dry glutinous rice, for a total of 250 grams of white sugar, and add 100 grams of fresh roses.

12. Mix the added white sugar and rose petals evenly.

13. Wash the leaves of Zongzi, add the kneaded glutinous rice, and divide the rose bean paste, about 25g.

14. The wrapped Zongzi is boiled in hot water until the pressure cooker is out of the atmosphere for 10 minutes, and the heat is turned off for another 10 minutes.

15. The cooked Zongzi is sweet, soft and glutinous, and the Q play is chewy.